Bred in the white sand park of the Abers and in the Morbihan region, the “Palourdes” is perfect when eaten raw on a seafood platter or cooked and put into the salad. Their oval shell is grey with stria and their flesh is yellow, firm and iodized
Clams with Garlic Butter and White Wine Cream Sauce is highly recommended!
Product Features: Live
Size: sold by pack of 1kg
Storage: Keep refrigerated at 0 ° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.
Origin: France
French Name: Palourdes (Ruditapes decussatus)
Packing: vacuum pack
315.00 $
Live/Fresh clams
3 tablespoons unsalted butter
3 cloves garlic, minced
2 medium shallots, diced
Pinch of crushed red pepper flakes, optional
1 cup chicken stock
¾ cup dry white wine
½ cup heavy cream
salt and ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives
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